Mae Chandran layers Jaffna curry powder, fresh curry leaves, and chili powder with tender lamb shanks in this unforgettable dish. Mae Chandran (Malibu, California) was born in Guangzhou (Canton) in ...

Whether it's around Easter time or not, lamb is a brilliant meat to have in a curry. Its high fat content means that it will stay succulent during cooking and is unlikely to dry out. We have a curry ...

1 T. vegetable oil2-3 whole black peppercorns½ cinnamon stick2 cloves2 T. minced red onion1 T. finely chopped, peeled garlic1 lb. boneless and skinless lamb shoulder, chopped into 2-inch cubesSpice ...

Nothing takes the chill out of January like a house filled with the aroma of slow-cooking goodness. In our house, that aroma frequently includes a touch of curry spice. On braised meat, on roasting ...

Nothing takes the chill out of January like a house filled with the aroma of slow-cooking goodness. In our house, that aroma frequently includes a touch of curry spice. On braised meat, on roasting ...

A London restaurant served what it claims is the world's hottest dish Thursday. "The Bollywood Burner" is a lamb-based curry made with the Naga chili pepper — more than 100 times hotter than the ...

Put the oil in a large pot over medium-high heat. When it’s hot, add about half of the meat and sprinkle with salt and pepper. Cook, adjusting the heat and turning the pieces as needed so the meat ...

Whisk together the wine, mustard, salt and pepper in a large bowl. Toss the lamb chops in the marinade, coating each one evenly and thoroughly. Cover the bowl and allow the lamb to marinade in the ...

Durban’s culinary identity is inseparable from its vibrant spice culture, and at the heart of this tradition is the city’s iconic lamb curry. The dish, which has evolved from Indian roots into a ...

With Easter Sunday recently behind us, many Brits will have prepared a scrumptious roast lamb for the occasion. And as with most roast dinners, there might be some leftover meat. Mary Berry has the ...